Tattva-viveka
Got amaranth?
Syamasundara - October 25, 2008 2:49 am
Amaranth is a pseudo grain that grows like anything in Central America (hint, hint), where it's native. It was used for centuries among the pre-Colombian civilizations that were consuming the seed as grain staple, the greens, and the flowers for dyeing and a host of purposes.
I use a lot of it at work (by the way, I work at Divine Foods, where me make boomi bars and prana bars. The prana bars don't break Ekadasi, and you find them in most health food stores), so I started to experiment with the unpuffed seeds that we usually throw away.
So far I've made a breakfast cereal, pancakes, and a sort of upma with it.
It's something between quinoa and tapioca, but way tastier. I think I'd get a better and lighter flour from grinding the puffed seeds, which are like micro popcorn.
I just thought I'd pass this along for those who want to follow Ekadasi, but work and can't cook too elaborate dishes, and can't withstand the working day on potato salad or fruit either.
Amaranth has way more calcium than all real cereals, and something else.
Google it up yourselves, there are a lot of different cool facts. The flower is very ornamental and useful, too.
Citta Hari Dasa - October 25, 2008 4:06 pm
Amaranth is a pseudo grain that grows like anything in Central America (hint, hint), where it's native. It was used for centuries among the pre-Colombian civilizations that were consuming the seed as grain staple, the greens, and the flowers for dyeing and a host of purposes.
I use a lot of it at work (by the way, I work at Divine Foods, where me make boomi bars and prana bars. The prana bars don't break Ekadasi, and you find them in most health food stores), so I started to experiment with the unpuffed seeds that we usually throw away.
So far I've made a breakfast cereal, pancakes, and a sort of upma with it.
It's something between quinoa and tapioca, but way tastier. I think I'd get a better and lighter flour from grinding the puffed seeds, which are like micro popcorn.
I just thought I'd pass this along for those who want to follow Ekadasi, but work and can't cook too elaborate dishes, and can't withstand the working day on potato salad or fruit either.
Amaranth has way more calcium than all real cereals, and something else.
Google it up yourselves, there are a lot of different cool facts. The flower is very ornamental and useful, too.
Nice info Syama. Amaranth is lovely stuff; I grown it and was impressed with its many good qualities.
Premanandini - October 25, 2008 6:24 pm
Amaranth is a pseudo grain that grows like anything in Central America (hint, hint), where it's native. It was used for centuries among the pre-Colombian civilizations that were consuming the seed as grain staple, the greens, and the flowers for dyeing and a host of purposes.
I use a lot of it at work (by the way, I work at Divine Foods, where me make boomi bars and prana bars. The prana bars don't break Ekadasi, and you find them in most health food stores), so I started to experiment with the unpuffed seeds that we usually throw away.
So far I've made a breakfast cereal, pancakes, and a sort of upma with it.
It's something between quinoa and tapioca, but way tastier. I think I'd get a better and lighter flour from grinding the puffed seeds, which are like micro popcorn.
I just thought I'd pass this along for those who want to follow Ekadasi, but work and can't cook too elaborate dishes, and can't withstand the working day on potato salad or fruit either.
Amaranth has way more calcium than all real cereals, and something else.
Google it up yourselves, there are a lot of different cool facts. The flower is very ornamental and useful, too.
i use it too -feel it is very sattvic
also my veggi-dogs get a lot of it 